Pre heat oven to 220 degrees and place a water bath at the bottom of the oven (basically a roasting tray filled with warm water to create steam). Line a few trays with baking parchment or a non stick liner and grease lightly.

In a large bowl combine 500 g gluten free flour, 40 g flax meal (ground linseeds), 1 tsp salt and 1 tsp xanthan gum. In a separate bowl dissolve 2 1/4 tsp dry active yeast in 300 ml of warm water, 3 tbsp olive oil and 2 tbsp maple syrup, honey or agave and leave to feed for 3 minutes. Add all the ingredients together and mix until a soft dough comes together. I added more flour until the dough was stiff enough to pipe I go by eye and mix with a wooden spoon, if the dough is too stiff add more water. Take a piping bag and choose a thin nozzle, mine is a PME 18 nozzle or just cut the end off a reusable piping bag (about 5mm in width). Put the mixture into your piping bag and pipe long breadsticks onto the baking sheets, do not over crowded the sheet. Brush the top of the breadsticks with water or oil and sprinkle with salt, seeds or nutritional yeast and bake for 25 minutes then leave to cool on a wire rack.